Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Premium quality vanilla ice |
| \N \N | Cream (such as Haagen-Dazs |
| \N \N | Or Frusen Gladje) |
| 2 cups | Water |
| 2 \N | Packs (4oz ea) raspberry |
| \N \N | Flavored gelatin |
| 2 \N | Packs (10 oz ea) frozen |
| \N \N | Raspberries in syrup |
| \N \N | For garnish: fresh |
| \N \N | Raspberries, softly whipped |
| \N \N | Cream & mint sprig |
Refrigerate vanilla ice cream 30-40 minutes to soften. Have an 8-10 cup bundt pan or ring mold ready. Bring water to a boil in 3 quart saucepan. Remove from heat. Stir in gelatin with rubber spatula until dissolved. Add raspberries & stir until thawed & blended. If gelatin starts to set while raspberries are thawing, heat gently until it liquefies. Stir in softened ice cream. Pour into bundt pan.
Refrigerate at least 8 hours until firm. To unmold, dip pan up to rim in warm, not hot, water. Invert serving plate over pan. Shake pan gently from side to side to release dessert. Garnish with berries, cream & mint.
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